Slow Cooker Butter Chicken

Cook Time:

360

Minutes

Difficulty:

Medium

Serves Up To:

4

Servings


Nutrition Information

Total Fat9.4 g
Cholesterol72.8 mg
Sodium909.7 mg
Potassium762.6 mg
Total Carbohydrates17.9 g
Dietary Fiber3.2 g
Sugars10.8 g
Protein16.6 g

Ingredients

  • 1.5 lbs boneless chicken thighs; washed and cut into bite-sized pieces
  • 1 large sweet onion; diced
  • 1 can tomato sauce (8 oz)
  • 1 can of diced tomatoes (14 oz); drained
  • 2 tablespoons tomato paste
  • 1 can of chopped green chiles (4 oz)
  • 1 teaspoon fresh minced ginger
  • 4 cloves of garlic; minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • Salt and pepper
  • 1 cup Almond Breeze Original Almondmilk
  • 2 tablespoons of butter
  • Cilantro; for garnish

Directions

  1. 1

    Brown the chicken on the stove (in butter or olive oil) for about 10 minutes, seasoning well with salt and pepper.

  2. 2

    While the chicken is browning, add the onion, tomatoes, tomato sauce, green chiles, tomato paste, cinnamon, cumin, coriander, ginger and garlic into the slow cooker.

  3. 3

    Top the slow cooker ingredients with the browned chicken and stir well. Season with salt and pepper before covering.

  4. 4

    Set the slow cooker to cook on low for 4-6 hours.

  5. 5

    Before serving, stir in the almond milk and butter, then garnish with chopped cilantro.

  6. 6

    Enjoy over rice or sautéed veggies!

Notes

Vegan Options

  • Use a block of your favorite tofu, pressed, drained and cubed.
  • Make the sauce on the stovetop by first sautéing the onion, green chiles and garlic in some coconut oil. Season well with salt and pepper. After above 5 minutes, stir in your spices.
  • Reduce the heat to low, and stir in the tomatoes, tomato sauce and tomato paste. Simmer on low for about 20 minutes while you bake your tofu cube, (I'd do about 375; season the tofu with olive oil, salt and pepper).
  • Remove the tofu from the oven and gently stir into your sauce, along with the Almond Breeze.
  • You could also add 1 cup of frozen peas here!
  • Garnish with cilantro and serve over rice or sautéed veggies

Made with these products:

Original Almondmilk Photo

Original Almondmilk

View Product
Shelf Stable Original Almondmilk Photo

Shelf Stable Original Almondmilk

View Product

Notes

Vegan Options

  • Use a block of your favorite tofu, pressed, drained and cubed.
  • Make the sauce on the stovetop by first sautéing the onion, green chiles and garlic in some coconut oil. Season well with salt and pepper. After above 5 minutes, stir in your spices.
  • Reduce the heat to low, and stir in the tomatoes, tomato sauce and tomato paste. Simmer on low for about 20 minutes while you bake your tofu cube, (I'd do about 375; season the tofu with olive oil, salt and pepper).
  • Remove the tofu from the oven and gently stir into your sauce, along with the Almond Breeze.
  • You could also add 1 cup of frozen peas here!
  • Garnish with cilantro and serve over rice or sautéed veggies

Courtesy of: The Fitnessista

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.